Authentic Maryland crab cakes made with lump crab meat and served with homemade remoulade. Sweet and succulent crab meat seasoned and pan-fried to perfection in oil and butter. Skip the restaurants and make these at home!
Enjoy these with a side of Caprese Pasta Salad for the ultimate dinner.
What’s In These Crab Cakes?
- Lump Crab Meat
- Old Bay Seasoning
- Saltine Crackers
- Dijon Mustard
How To Make Crab Cakes With Remoulade Sauce:
Making crabcakes and homemade remoulade sauce has never been easier. Here’s all you have to do…
Place the saltine crackers in a food processor and blend them. You may also place them in a freezer bag and crush them with a rolling pin.
In a large bowl, mix the mayo, dijon mustard, egg, crushed crackers, lemon juice, lemon zest, old bay seasoning, and a pinch of salt. Fold in the crab meat gently. Cover the mixture and refrigerate for at least one hour.
While the crab meat mixture chills, prepare the remoulade sauce by placing all of the ingredients except for the capers in a food processor and blend. Stir in the capers and season with salt and pepper.
Remove the crab cake mixture from the fridge and form the patties. Place the formed patties on a baking sheet and refrigerate for 10 minutes.
Fry the crab cakes over medium-low heat in oil and butter for 4-5 minutes on each side. Serve with the remoulade sauce and enjoy!
What Makes These So Good?
- Super easy to make and requires just a handful of ingredients.
- Prepare the crab mixture and remoulade sauce ahead of time and whip it up last minute to impress your guests.
- Tastes even better than the restaurants and costs way less.
- You can use canned crab or fresh crab.
- This recipe is very forgiving, you may adjust it to your taste. Add red bell peppers and celery to the crab cake mixture if you’d like.
Can You Make This Crab Cake Recipe Ahead Of Time?
Yes, absolutely. In fact, I encourage making them at least one hour ahead of time so the flavor intensifies. It’s also easier to form the patties while the mixture is cold rather than room temperature. Place the crab mixture in an air-tight container and refrigerate up to 3 days.
What’s The Best Meat To Use For Crab Cakes?
I always use real lump crab meat. I strongly recommend using real fresh crab meat. Imitation crab will not work as good for this recipe.
Can I Bake These Instead?
If you would like to bake these instead, preheat your oven to 375 degrees F. and bake for 15 minutes.
Crab Cakes with Remoulade
- 1 lb lump crab meat
- 1/4 cup saltine crackers about 10 crackers
- 1 tsp old bay seasoning
- 1/2 tbsp lemon juice
- 1/4 tsp lemon zest
- 1/4 cup mayo
- 1/2 tbsp dijon mustard
- 1 egg
- 1/8 tsp salt
- 1/2 cup mayo
- 1 tbsp sriracha sauce
- 1 tbsp lemon juice
- 1/2 small onion
- 1 garlic clove
- 2 tbsp capers
- 2 tsp dijon mustard
- 1 tsp paprika
- salt and pepper to taste
- Place the saltine crackers in a food processor and blend.
- In a large bowl add the mayo, saltine cracker crumbs, dijon mustard, lemon juice, lemon zest, old bay seasoning, egg, and salt and mix well.
- Gently fold in the crab meat. Cover and refrigerate for one hour.
- Tightly form the crab cakes and place them on a baking sheet and refrigerate for 10 minutes.
- Add some butter and oil to a hot skillet and cook the crab cakes for 4-5 minutes on each side over medium heat.
- To make the remoulade sauce, place all of the remoulade ingredients in a food processor minus the capers and blend until smooth. Stir in the capers and season with salt and pepper.
- Serve the crab cakes immediately with remoulade sauce and enjoy! Garnish with fresh parsley, if desired.